My eldest daughter and I were in need of a holiday. It has been a busy year and with christmas creeping up I knew I needed to revitalise.

So we went on a trip from Sydney to a beautiful part of the world called Kangaroo Valley we stayed in some cute cottages that were set on acreage.

They were called Crystal Creek Cottages. The cottages were really set up and the fridge and cupboards had lots of things to eat that came with the cost of staying there.

They had everything we were in need of. Peace and quiet, farm animals  and wild ones, beautiful gardens, comfortable beds, fresh eggs from their chickens and aromatherapy products in abundance in the bathroom. I was not able to cook for a few days but we still ate well, in the surrounding villages of Gerringong, Berry And Kangaroo Valley.

In Gerringong we went to a little cafe and had sweet potato soup and a wholesome salad sandwich. There was a cool breeze coming off the ocean and the soup was just what I needed to take the chill off. I made the soup again when I returned home.



  • 1 tablespoon flour
  • 1 tablespoon unsalted butter
  • 1 1/2 cups chicken stock (or vegetable stock, if desired)
  • 1 tablespoon light brown sugar
  • 1 1/2 cups cooked sweet potatoes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup milk
  • Salt

In a heavy saucepan, over medium-low heat, cook the flour and butter, stirring constantly until it achieves a light caramel color. Add the stock and brown sugar, bring to a boil, then lower to simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepan. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve with crusty bread .

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